Sun-Dried Tomato and Cheese Stuffed Chicken Breasts

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 ounces fontina or mozzarella cheese, cut into 4 equal slices

3 Tbsp. drained and chopped sun-dried tomatoes halves, packed in oil

1/4 cup all-purpose flour

2 Tbsp. vegetable oil

2 cloves garlic, finely chopped

1-1/2 cups Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce

1/4 cup water


  1. Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
  2. Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

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